At face value, Smorgasburg L.A. is a weekly open-air event, one in a network of Smorgasburg vendor markets across the U.S., which congregates food trucks and other culinary businesses on Sundays in Row DTLA’s back lot. I can’t speak to what goes on elsewhere, but for Los Angeles, under the direction of general manager Zach Brooks, the gathering has grown into a vital incubator and connector of talent. As one wonderful instance: Juan Garcia and Ivan Flores run a pop-up they call Goat Mafia, serving a deeply spiced, Jalisco-style goat birria based on Garcia’s father’s recipe. Rhea Patel Michel and Marcel Michel established Saucy Chick Rotisserie, a pop-up featuring rotisserie chicken and sides that express flavors honoring Marcel’s Mexican roots and Rhea’s Gujarati lineage. Both are Smorgasburg regulars. They joined forces recently to open a restaurant in East Pasadena that — win, win — serves their respective specialties under one roof.The pleasure of attending Smorgasburg in its eighth year is revisiting vendors that have gained citywide followings, while also scouting out newcomers. A recent Sunday tour included a breakfast burrito from Jonathan Perez’s Macheen, lamb barbacoa flautas from Steven Orozco Torres’ Los Dorados, and a green chorizo torta from Evil Cooks. For dessert? Velvety scoops of sour cherry and orange blossom-pistachio ice creams from Kinrose Creamery, which landed official vendor status in September.